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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 326.1
  • Total Fat: 9.9 g
  • Cholesterol: 63.6 mg
  • Sodium: 661.7 mg
  • Total Carbs: 30.4 g
  • Dietary Fiber: 8.5 g
  • Protein: 30.0 g

View full nutritional breakdown of Chicken Enchilada Casserole calories by ingredient
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Chicken Enchilada Casserole

Submitted by: CHEF_MEG
Chicken Enchilada Casserole

Introduction

This one-dish meal is great for a weeknight meal or as a appetizer for a party. Serve it with steamed broccoli or a green salad. This one-dish meal is great for a weeknight meal or as a appetizer for a party. Serve it with steamed broccoli or a green salad.
Number of Servings: 6

Ingredients

    1/2 medium white or yellow onion, chopped (about 1/2 cup)
    1 cup frozen corn kernels
    1 tablespoon ground cumin
    3 (8-inch) whole-wheat tortillas
    1 pound chicken breast, boneless and skinless, cooked and diced
    1 roasted red bell pepper, diced
    1 (14.5-ounce) can black beans, drained, rinsed and mashed slightly
    1 tablespoon chopped cilantro
    1 1/2 cups low-sodium salsa, any variety (we used salsa verde)
    1 cup shredded Monterey Jack cheese or queso blanco

Tips

Get creative with the ingredients: Swap up the cheese, the salsa, and the veggies, and you'll have a whole new meal.


Directions

Preheat the oven to 375 degrees Fahrenheit.

Line a deep-dish 9" pie pan (or Springform cheesecake pan) with foil, then coat with cooking spray.

Place a small saute pan over medium heat. Coat with cooking spray.

Add the onion, corn, and cumin, and cook until corn starts to brown, about five minutes, then remove from heat.

Place one tortilla in the bottom of the prepared pie pan.

Layer on half of the chicken, diced pepper, black beans, cilantro, corn and onions. Pour on 1/2 cup salsa, sprinkle on 1/3 cup cheese and top with a tortilla.

Repeat for the second layer, then top with the remaining tortilla, 1/2 cup salsa and 1/3 cup cheese.

Cover with foil and bake for 30 minutes, then remove the foil and bake another 15 minutes.

Let cool for five minutes before slicing into six wedges and serving.






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Member Ratings For This Recipe


  • Very Good
    79 of 80 people found this review helpful
    Taste-wise it was GREAT! Loved it! Big hit with my husband. BUT, how do you just eat 1/10th of it? I cut it into 8ths and ended up eating 3/8. I was horrified when I went back and added up the calories. I recalculated with the ingredients I actually used and it wasn't as bad, but it's not low-cal. - 9/10/09

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  • Good
    45 of 45 people found this review helpful
    This is one of those recipes that sounds great, until you figure out exactly how tiny 1/10th of it is. I used pre-cooked chicken & swapped in lo-fat cheddar cheese to cut down the calories & fat. I ate 1/4 of the final & certainly could have eaten more. It's good, but not worth the trouble or cals. - 1/19/10

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  • 32 of 33 people found this review helpful
    I swappped out the flour tortilla for corn, alot less fat. As for using so many pans? Sauted the veggies in the same pan I'd used for the chicken, since I suated the chicken in its own juices, instead of poaching. Two pans, one bowl, very easy clean up. - 1/19/10

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  • Very Good
    28 of 28 people found this review helpful
    I adjusted this a bit, using light cheese, less chicken, a bit more veggies. I re-calculated the recipe and determined I could cut it into 6 servings for 271 cal. I ate one serving, but hubby ate two. We also had a big green salad, so I felt like I had enough. It tasted very good! - 2/17/10

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  • Good
    23 of 23 people found this review helpful
    This dish was okay, not really worth the fussy preparation and definitely not worth the calories for a reasonable size serving. Did lots of substituting to bring down the calories and omitted the chicken completely.My recommendation is to use the recipe for inspiration & make your own low cal recipe - 2/2/10

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  • Very Good
    17 of 17 people found this review helpful
    I really wanted to try this but after reading all the comments about it I decided to modify it. I used only 1 large chicken breast, 1/2 can of beans, 2 whole wheat/high fiber tortillas, no corn and a lot more cilantro, adjusted salsa amt. I used a glass pie plate and it came out great. - 1/19/10

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  • Very Good
    16 of 16 people found this review helpful
    My kids liked this recipe. I used canned chilies instead of roasting them. I also used a roasted chicken from the store instead of cooking my own. I cut the time down alot. - 8/10/09

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  • 11 of 11 people found this review helpful
    This can be done much simpler. Just layer the tortillas with a layer of mashed beans, chicken, cheese, and enchilada sauce. Also very tasty with taco meat made with ground turkey. - 11/12/10

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  • Incredible!
    9 of 9 people found this review helpful
    I loved it! Tasted great. Not as hard to make as it sounds. Serving size is way too small. - 3/24/10

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  • Very Good
    7 of 7 people found this review helpful
    Delicious! Used cut up leftover chicken breast, canned chilies (major time saver); more enchilada sauce, and just did layers in a glass pie pan. Much easier....thanks to many suggestions from other members!
    Note: recipe mentions "appeitizer"..that explains portion size. - 7/24/11

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  • Very Good
    4 of 4 people found this review helpful
    This was great. I omitted the fennel seed since I didn't have it on hand, and I used corn tortillas, less cheese and only two chicken breasts to cut down on the calorie count. I ate 1/8 instead of 1/10, and it was filling. It did take quite a bit of time to prep though, but it was delicious. - 1/31/10

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  • Very Good
    4 of 4 people found this review helpful
    This was great! I used medium salsa and it was JUST spicy enough. The fennel and cumin gave it a wonderful well rounded flavor. I question whether it can feed 10 though and the steps in the recipe are a smidge difficult to follow too. It takes a good chunk of time to make, but is totally worth it! - 10/23/09

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  • 3 of 3 people found this review helpful
    I thoroughly enjoyed this one. It's a keeper and I'll make it again. - 9/28/10

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  • 3 of 3 people found this review helpful
    I made this recipe last night!! It was very very good. My family loved it and they don't mind having the same thing the next night - so I have plenty for dinner tonight and all I have to do is heat it up!! Thank you! - 1/26/10

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  • Incredible!
    3 of 3 people found this review helpful
    This is awesome and so easy to make. I used the leftover chicken from a store bought one. It is not difficult to make. A little more time-consuming than some may desire. But well worth the effort! - 1/19/10

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  • Incredible!
    1 of 1 people found this review helpful
    I don't understand the comments. This is not a lot of steps or fuss. She is using canned beans and not telling you to buy dry and do all the prep work for it. You can also buy a chicken from the market already made. You just assemble the ingredients and it is a quick meal. - 8/12/14

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  • Very Good
    1 of 3 people found this review helpful
    I luv this recipe, it sonds just perfect. - 1/3/13

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  • Very Good
    1 of 1 people found this review helpful
    This took me almost 45 minutes to prepare (not 10). Although it is still delicious! I cut it into 1/8ths, so each serving is actually 1.25 servings for calorie calculations. My husband was a huge fan too. - 10/5/12

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  • Good
    1 of 1 people found this review helpful
    Like others have said, not really low cal except as a very small portion size, didn't really think it tasted that special for all the prep that went into it. I would guess the salsa and enchilada sauce would make a difference--mine were the national brands my grocery had, but nothing special. - 1/29/12

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  • 1 of 1 people found this review helpful
    Somehow that sounds like more than 10 minutes to prepare - 1/28/12

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  • Incredible!
    1 of 1 people found this review helpful
    I would definitely make this again. Very tasty, especially the second night. Yes, it was so good, we had it again the next night! - 10/14/11

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  • Bad
    1 of 2 people found this review helpful
    I make something similar to this, but it requires WAY fewer steps and it had a heartier portion. This recipe's calorie count is ridiculous because no one is going to only eat 1/10th of this! Flavor combinations are spot on. Cut out the corn and use corn tortillas instead of flour ones! - 9/3/11

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  • Incredible!
    1 of 1 people found this review helpful
    Very good recipe! The portion is small, but to those out there making so many comments on it...remember it's only suppost to be part of your meal. This is only suppost to be 1/4 of your plate not bigger. So ifyou plan on eating it alone, this isn't for you! Too many cals! :) - 8/16/11

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  • Incredible!
    1 of 1 people found this review helpful
    I didn't have a springform pan, so I just used a regular 9" cakepan. It was a tad too much for that, but no complaints on flavor or taste. A lot of prep, but well worth it. Yum! - 4/5/11

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  • Very Good
    1 of 1 people found this review helpful
    Delicious! - 9/29/10

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  • Incredible!
    1 of 1 people found this review helpful
    I made this for guests and served with crudite (veggies & dip) appetizer and a big tossed salad. Serving size was just right. Great Mexican restaurant flavor without the calories. - 2/28/10

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  • Very Good
    1 of 1 people found this review helpful
    My husband really like this and it was pretty easy to make too. The hardest part was cutting the pieces out to serve -which was messy but not hard. I sauted all the fillings together in a pan first just to make it easier on myself and took out the 30 min bake portion. Easier and fast, still good! - 1/26/10

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  • Very Good
    1 of 1 people found this review helpful
    this was delicious. it was spicy, but just enough. husband started with a small serving then went back for seconds once he realized how good it was. will make again for sure. - 8/22/09

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  • ManI am so trying this. - 11/10/14

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  • If this is a recipe you like and you want to lower the calories you can use corn tortillas, or sliced tomatoes, squash or other veggie you enjoy. And instead of using the corn, replace it with green beans, or cactus. Instead of the chicken you can use mushrooms. That should lower the calories . - 10/24/14

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  • Feedback is confusing! The recipe say a serving size is 1/6 but reviews are writing about 1/10. - 9/28/14

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  • I made this without the chicken for breakfast, used fajita seasoning, added some hot pepper along with red pepper not roasted and fresh corn cut off the cob Only used 9 TSBJardine's Chipotle Salsa, easy quick recipe and goes together very fast with only one pan. Very good and only 317 C for 1/4 . - 9/2/14

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  • flavorless and bland - 9/1/14

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  • Thank you for giving us the freedom to be creative. I added the refried beans instead of black beans, a little more cheese and added sour cream. It was delicious. It was very filling and the portion was perfect with side salad. - 8/12/14

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  • I make my own beans and salsa to cut down on the sodium. I also cut the cheese down to 1/2 a cup low fat cheese to save on fat. Also, I like to shred my chicken instead of cubing it. - 8/12/14

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  • This was a hit with my family. My boys aren't especially fond of vegies but with this recipe (with a additional vegies added)...my boys devoured it no questions asked.
    Thanks for sharing - 4/10/14

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  • I used the ole extreme high fiber lower carb tortillas. Will add additional cilantro and maybe some fresh garlic next time. - 3/25/14

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  • It's really, really important for people to get Low Sodium, or preferably NO Sodium beans. The ration of sodium to calories should be no more than 1:1. Just a helpful hint to further reduce the sodium in this recipe. - 3/2/14

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  • 1 cup of shredded cheese will give you approximately 40 grams of fat for the total recipe. Cut back on the cheese or get the reduced fat variety and stop grumbling! Also I'm wondering why everyone wants to divide the recipe into 10 servings when the recipe serves 6? Just saying. - 1/2/14

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  • Out of this world. Hubby loved it too. I used the low carb tortillas and the redpeppers in a jar. Will be making this again for sure! It was easy to make & a very healthy and low fat dinner with plenty of protein. Very filling as well. - 9/28/13

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  • It's hard to give up corn tortillas in enchiladas when that's the traditional way of the family. But otherwise, it's quick and good. - 7/11/13

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  • I really liked this a lot! It took a bit of work to prepare and I think I'd make it spicier, but as a whole I liked it. You do have to watch that portion control however. - 3/4/13

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  • 0 of 1 people found this review helpful
    This sounds so good, cannot wait to try. - 2/22/13

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  • 0 of 1 people found this review helpful
    I was going to add this to my recipe box but I'm concerned about being able to get the portions right. How do you divide 3 enchilda's into 10 pieces? That doesn't even make sense. - 2/22/13

    Reply from CHEF_MEG (2/25/13)
    Think outside the box of a pie- cut 5 equal lines then one line down the center for 10 equal cuts. Envision a grate to a outside grill. Hope this helps. Chef Meg


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  • This was very tasty. The tortilla shells turned kinda gooey. I think I might try just cooking all the filling together and then adding that to an uncooked shell. Rather than salsa, i used a can of Rotel which gave it a little spark. This recipe definitely has potential. - 1/22/13

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  • Loved the spices and herb flavors! I'm allergic to corn, so that wasn't included - no loss. We also used no more than 1/4 cup of onion due to heartburn issues. I used roasted red peppers from a jar (in the condiment section of the store) and saved some time. Also used pre-cooked chicken. Yum!! - 12/16/12

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  • I also added chunks of butternut squash. Yummy. Fit2win4 - 11/23/12

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  • Incredible!
    0 of 1 people found this review helpful
    I would love this receipe, but my family is so picky, that I would have to eat the whole thing my self. I think I will bring this recipe to my cooking class in October. Sounds like it will be yummy. Thanks - 9/28/12

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  • I left out the corn (allergies), substituted low-fat cheese, and didn't use the cilantro (husband doesn't like it), but everything else stayed the same. Delicious!!! - 9/28/12

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  • I use corn tortillas, rotisserie chicken. Roast peppers, onions, in oven, add the con last 10 minutes. Layer it in pan with sauce, don't always add salsa, Maybe jalapeno peppers, black olives.
    Top with cheese. It's one of the easiest meals to fix.Sometimes leave out corn. Too many carbs with beans. - 9/28/12

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  • tasty---- - 9/28/12

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  • The recipie states this is good for a weeknight MEAL or an appetizer. This is similar to a recipie I already have that I do not make because it is high in calories due to the cheese and tortillas. I would have loved a recipie that had more veggies and a taste alternative to cheese. - 9/28/12

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  • Was very good

    - 9/28/12

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  • 0 of 1 people found this review helpful
    save - 9/28/12

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  • 0 of 1 people found this review helpful
    Looks good can't wait to try it - 5/8/12

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  • tasty I substituted black beans with chicks peas. - 2/26/12

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  • We all loved this dish, even the boys, but I would plan to divide it to 8 servings instead of 10 for a meal. Flavor is divine. A sort of complicated recipe the first time, but much easier the 2nd time around. Definitely a saver at my house. - 2/8/12

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  • yummy - 1/9/12

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  • Made the mixture using only 2 pans. Mixed the cook chicken and all ingredients and wrapped it in lettuce instead of a FLOUR (high carb low nutrition) wrapper. Served the leftovers on salad with a FEW low card tortilla chips. The mixture tastes GREAT! - 1/4/12

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  • 0 of 1 people found this review helpful
    Please number the steps; it is hard to read in one big block of text.
    "Springform" pans aren't that common...9x9 9x13 etc are

    Anyway, I will try adapting some of the ideas from this into the enchilada casserole I already figured out how to make as it is lower calorie. - 12/7/11

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  • Very Good
    0 of 1 people found this review helpful
    Looks great. I may have to try this one because I love good Mexican food. - 12/7/11

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  • Used 8oz cooked chix; 4 oz Gruyere & 2oz cheddar; jar roasted red peppers for ease; Fiber One 80 calorie wraps. Family thought recipe was incredible, esp. at 251 calories/serving. Followed sparker suggestion & served it w/salad. - 11/23/11

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  • 0 of 1 people found this review helpful
    this sounds so good. I'm going to have to put put this on my to try list.. - 11/22/11

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  • 0 of 2 people found this review helpful
    This sounds very yummy. Looks as if I will be updating my grocery list before shopping tomorrow. - 10/29/11

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  • this was a hit with my family! I had to make the salsa, I didnt try to make enchilada sauce, but it was still very good! - 9/30/11

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  • This recipe definitely feels like cheating. It's fantastic. - 9/29/11

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  • Have done this before ..Itz Like a Mexitalian Lasagna..! - 9/28/11

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  • Will make again Freezed leftover Cut in have so didn't have as many serving and I used pepper jack cheese I like it hotter - 9/18/11

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  • Really nice - 9/5/11

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  • Haven't tried but I love mexican food. You could make this for 2 by using just 2 tortillas, one large chicken breast, half the beans, peppers, onion, nix the corn and use salsa and half the enchilada sauce. It would make kind of a quesedailla. - 8/31/11

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  • YummmO! - 8/20/11

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  • This reminds me of Mexican Lasagne -- and that was delicious! I think I'd rather grill the chicken breasts than poach them but either way would still make this a treat. - 8/6/11

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  • I haven't tried it but it seems to me that if you tried it and loved it but the portion was too small, you could use some of the other suggestions for reducing calories. Also add a large veggie salad with a low calorie dessing and other side dishes of low cal veggies if you still need more food. - 7/30/11

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  • Sounds good, but way too complicated for a quick dinner for a working mom. - 7/25/11

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  • To simplify this, why preroast pepper and cook corn, its going to bake for 30 min. I just took these proportions, layered it and popped it in the oven, and used corn tortillas for gluten free. (add cilantro, takes 2 secs and it adds more taste than all that fussing. - 6/22/11

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  • I mixed the corn mixture, black beans, cooked chicken, and pepper together before arranging, since they all mix together in each layer anyway. I then used a mix of cheddar and mozzarella (lower cal) for the cheese, and it was deeeelicious! ALSO, char the pepper right on the stove burner (gas). - 6/20/11

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  • yummy thanks - 6/1/11

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  • This is a delicious Recipe !
    Thanks ! - 6/1/11

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  • i loved this, and for mexican food it is light & helthy! i cut it in 6, and it made a filling lunch, and fit ok in my 1300 cals/day. as for the fuss, i honestly don't know what u ppl are used with, because in my opinion this is one of the simplest recipes ever. cleanup took 5 mins! - 4/2/11

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  • One of my favoriate. - 3/31/11

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  • A1 -- excellent - 3/26/11

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  • This is very good - 3/25/11

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  • This is going to be a pleasure to prepare!! yum yum - 3/25/11

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  • Sounds very good. - 3/25/11

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  • delish !! - 3/25/11

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  • Sounds like a simple enough recipe to make to add to our Mexican food favorites. I would make it with corn tortillas for gluten-free. - 3/25/11

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  • 0 of 1 people found this review helpful
    Sounds YUMMY! - 3/25/11

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  • 0 of 1 people found this review helpful
    This sounds so good, this recipe goes on the menu for the weekend. - 3/25/11

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  • 0 of 1 people found this review helpful
    Sounds very good. Printed for making sometime soon. - 3/25/11

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  • 0 of 1 people found this review helpful
    Sounds good to start the year 2011 - 12/23/10

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  • It was a lot of work but it was worth it my husband loved it - 11/10/10

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  • I make something very similar to this but we've always called it mexican slop. I just toss this and that to the skillet then layer it and bake it until the cheese is melted and bubbly. YUMMYYYY - 10/29/10

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  • Love this recipe. any thing Mexican I am loven it. - 9/29/10

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  • 0 of 1 people found this review helpful
    This sounds delious. I can't wait to make this. - 9/28/10

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  • 0 of 1 people found this review helpful
    Sounds good, but too much sodium and nowhere to cut it down that I can see. I'll just keep making my own enchiladas and such. - 9/28/10

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  • This recipe is so high in fiber and flavor; I have it as a reminder of this combination of ingredients which can be made many ways with and without the tortillas! - 9/28/10

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  • 0 of 2 people found this review helpful
    This sounds good but I wouldn't make it because it is such a large recipe. - 9/28/10

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  • O.K.
    0 of 3 people found this review helpful
    I'm tired now from reading all the negatives on this one.. LoL - 9/28/10

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  • 0 of 1 people found this review helpful
    The picture looks tempting-
    I make something similar with corn tortillas, green enchilada sauce and cheddar/monterey jack cheese... one of my favorite, but not cheep calories wise or dollar wise. - 9/28/10

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  • wonderful - 3/11/10

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